Company name: Beachy Cream
Founder and CEO Ann Ryan shared the story behind Beachy Cream, an organic ice cream business in Santa Monica, California.
This photo represents the first three flavors of organic ice cream sandwiches I produced in my home kitchen — these are what started Beachy Cream on its journey to becoming a national brand.
I started Beachy Cream because I love ice cream, and wanted to recreate the flavors I remembered from growing up on the beaches of Cape Cod and Malibu, but I wanted to do it in a new and organic way with a surf-inspired vintage vibe. I experimented with different ice cream and cookie combinations that I made from scratch until I came up with just the right pairings. From that, flavors such as the Ginger Wipeout (candied ginger ice cream on molasses cookies) and Key Lime Cowabunga (key lime ice cream on coconut oatmeal cookies) were born.
We manufacture certified organic ice cream and ice cream sandwiches using only fresh, locally sourced ingredients. We do this not just because organic ingredients taste better and are better for us, but because we also believe in supporting organic farmers who make the world a better and safer place for all of us.
The biggest challenges are managing and financing the growth of our business. We’ve been manufacturing all of the ice cream for our Santa Monica shop, plus over 50 wholesale accounts, in a 500 square foot space in the back of our shop. We have orders we can’t fill, so we’re moving to a new 13,000 square foot plant in Long Beach. It’s an expensive and complicated move, but it’s the best way for us to continue to grow the company.